November 29, 2012
Sauteed Brussels Sprouts with Bacon, Shallots and Parmesan
Growing-up the holidays were always a big deal. My mother was the oldest of 12 kids and family members were always in and out of our house. The holidays put everything into over-drive. My mother would cook and clean for weeks before Thanksgiving and Christmas. Her lists actually had sub-lists; I'm not kidding, the big lists had baby lists. The holidays were also the time that I really learned to cook. With so many dishes coming in and out of the kitchen I quickly learned to tell if something needed more spice by tasting not following a recipe exactly. There were also certain recipes that were always made every year. When I moved to West Virginia I followed on these traditions with my kids. I change up my menu every year, but there are a few dishes which are staples. One of my husband favorite holiday recipe is for Sauteed Brussels Sprouts, here is the recipe:
1 1/2 lb Brussels Sprouts, trimmed
4 bacon slices
1 braeburn apple, peeled and diced
2 tb minced shallots
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup low sodium chicken broth
1 tsp salt
1/2 tsp pepper
1/4 cup shaved Parmesan cheese
Cut Brussels sprouts in half, and cut into shreds. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove bacon and drain. Reserve 3 tablespoons of bacon fat in skillet. Crumble bacon. Saute apples, shallots, and garlic in hot drippings over medium-high 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen from bottom of skillet. Bring to a boil, reduce heat and simmer 5 minutes. Add Brussels sprouts, saute 8-10 minutes or until sprouts are crisp tender. Top with shaved Parmesan cheese and crumbled bacon.
I make this recipe every Thanksgiving and even my father-in-law who hates Brussels sprouts loves it. Since I love Brussels sprouts so much I could eat them any way imaginable, but this is my favorite recipe, it really is delicious. Enjoy!